Pease pudding

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Pease pudding, sometimes known as pease pottage or pease porridge, is a baked vegetable product, which mainly consists of split yellow or Carlin peas, water, salt and spices, often cooked with a bacon or ham joint.

It is similar in texture to hummus, light yellow in color, with a mild taste. Pease pudding was traditionally produced in England, especially in the industrial Northern areas - although it is now widely available, often in butcher's shops (due to the bacon connection). It is often served with ham and stottie cakes.

Pease pudding is also mentioned in a nursery rhyme, Pease Porridge Hot.

[edit] Etymology

Main article: Pea#Etymology

[edit] Recipe

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225g (8oz) Dried Split Peas 900ml (1½ pints) Beef Stock (optional) 300 ml (½ pint) Water or Vegetable Stock 1 small Onion 1 Bouquet Garni 1 Egg Salt & Black Pepper

Soak the peas as instructed. Drain the peas and place in a pan with the halved onion, bouquet garni and 300 ml (1/2 pint) of water or vegetable stock. Bring to the boil, cover and simmer for approx. an hour or until tender. Stir occasionally, adding extra boiling water or stock as required. Blend the peas to produce a smooth puree, add the beaten egg and season. The puree should resemble a thick paste. Either place the puree into a greased and floured pudding cloth, tie it securely and boil in the beef stock for 1 hour. Alternatively, place in a shallow, greased ovenproof dish, level the surface and bake in a pre-heated oven 180°C; 350°F: Gas 4 for 30 minutes.